Go deep with this gluten-free, vegan, low-fat, full flavor Six-Layer Mediterranean-inspired dip. Layer One: Smooth, earthy, and rich hummus. Layer Two: Bright, tangy-sweet sundried tomatoes that can be chopped up manually, or made into a chunky paste by a food processor, or it can be purchased ready-made at […]
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This is a dead-of-winter comfort soup to curl up around. It’s like that stuff from the iconic red and white tin can (think Andy Warhol) just more wholesome + fresh- and almost as simple! Fresh juicy tomatoes are a distant memory during the cold heart of winter, […]
Read more →This recipe is a version of the Indian chickpea dish Channa Masala. Very tasty, healthy, and filling. 2 tablespoons olive oil MILLFALLS.ORG/WOODSTOCK/ 1 onion, chopped (about 1 cup) 3 cloves garlic, minced 1 “ fresh peeled ginger, grated ( 1 teaspoon) 1 small Serrano chili pepper, diced 1 […]
Read more →Ugghh…chicken… You will not hear this bored poultry lament, if you make this succulent and delicious grilled Korean chicken recipe. Like many Korean dishes it is salty-sweet-spicy-spectacular! Next-day leftovers would be well utilized in a salad. 2 lbs. boneless skinless chicken breasts 1/2 onion, chopped fine 3 garlic cloves, minced 1/3 […]
Read more →A home-cooked weeknight dinner just could not get any easier than this dish, or more faux-sher… 16 oz. your pasta shape of choice 2 cups tomato sauce, homemade or store bought (divided) 8 chick patties, cut into strips 1/2-3/4 cup shredded mozzarella or parmesan 1. Preheat oven to 350F. Boil […]
Read more →This is good ol’ Bagels, Lox, and Cream Cheese reimagined as a modern composed salad. Flavor and texture abound with every bite. Leave out the pumpernickel croutons if you want to keep it Gluten Free. For the pickled red onions: 1 small red onion (1/2 cup), thinly sliced KindOfLife […]
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I knew I had to try this recipe when I saw it in Fine Cooking magazine. To follow: My version of a really filling vegetarian dish that would be right at home at a summertime barbecue . Keep ’em dairy-free by serving it with a drizzle of tahini sauce instead of the tzatziki (although […]
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Chermoula is a fragrant, spicy, citrusy Moroccan marinade typically used for fish. This easy recipe yields enough for 3-4 lbs. of salmon but if you are not planning to make that much, save the remaining sauce for another day… because you’ll definitely want to make this exotic dish again. Or, […]
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This month’s Bon Appetit cover story (4/13) was devoted to the art sandwich-making. Taking their cue I decided to try my hand at the Vietnamese Bahn Mi sandwich with some fresh California flavor added for fun. A firm white fish like Mahi-Mahi or Halibut grills well, tastes great with the other featured flavors, and […]
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The Moroccan spices and flavors in this healthful and bright salad are pleasingly subtle. If you’re a Moroccan flavor-phile, by all means ramp up the spices in the dressing. And replace a quarter cup of the chopped parsley with chopped mint. Dressing: 1/4 cup fresh lemon […]
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